5 Simple Whisky cocktails recipes

Pour Yourself a Cocktail

Is it time to liven up your house parties? Or perhaps you want to impress someone special the next time they come round for dinner? Whatever the occasion – cocktails are fun, but it can be hard to know where to start.

The good news is, we’re here to help! Cocktails don’t have to be complicated and having a few simple whiskey cocktails up your sleeve could be just the ticket.

If you’re looking for that classic bourbon old fashioned, a tangy whiskey sour recipe, a sweet Rob Roy, or would simply like something new to drink, here are five popular cocktails to make with whisky that will certainly hit the spot.

1. Old Fashioned

Origin:
Like lots of old fashioned things, the origin of this cocktail is a little unclear. Some say it was first mixed in the Pendennis Club in Kentucky in 1881, but this is unlikely to be the case as there are records of it dating back 12 years before the club was opened. It is probably an evolution of an old-timey New Orleans cocktail called the Spoon Cocktail (so named because a spoon was left for the customer to stir in the sugar that hadn’t dissolved). But wherever it came from, it’s most certainly a classic.

Taste: 
Simple, citrusy and a little touch of sweetness, the Old Fashioned brings out the flavour of the whiskey.

When to drink it: 
Don Draper would argue you can drink it anytime, but this is a perfect post-meal evening drink.

Ingredients:
Bourbon 6cl
Angostura bitters soaked sugar cube
Soda
Ice cubes
Orange zest

How to make it: 

1. Soak a sugar cube in few dashes of Angostura Bitters and a drop of water. Muddle it in a rocks glass.
2. Add the bourbon in portions of 2cl at a time, adding a couple of ice cubes each time and stirring for about 15 seconds for every 2cl poured.
3. Finally, twist the orange zest slightly to bring out the flavour and garnish.

Variation: 
You can switch out the bourbon and make a scotch old fashioned instead. The final result will depend on the type of whisky you choose, but we like Grant’s  blended scotch for this.

2. Rob Roy

Origin:
Named after an operetta based on the life of Scottish folk hero Rob Rob MacGregor, this cocktail has a history dating back to 1894. It was invented at Waldorf Astoria in Manhattan and, as you might expect, is made with scotch whisky.

Taste: 
Sweet, dry, or balanced.

When to drink it: 
Sip your Rob Roy at a fancy evening do and you will look the bees knees.

Ingredients:
Angostura bitters
Grant’s Blended Scotch whisky 6cl
Sweet Vermouth 2.2cl

How to make it: 

1. Mix sweet vermouth with your Grant’s Scotch whisky and add a dash or three of Angostura bitters.
2. Add ice and stir to chill and dilute.
3. Finally strain it into a chilled martini glass, without ice, and adorn with a couple of maraschino cherries.

Variation: 
Though traditionally sweet, the Rob Roy can be adapted to suit your taste with “dry” and “perfect” varieties. To do this, simply substitute the sweet vermouth for a dry vermouth, or measure equal parts sweet and dry for a more balanced (or “perfect”) cocktail.

3. Brown Derby Cocktail

Origin:
The Brown Derby Cocktail is a bit glam, coming straight out of Tinseltown. It was invented in the Vendome Club in the 1930s and was named after a hat-shaped restaurant on Wilshire Boulevard.

Taste: 
A refreshing, chilled grapefruit whisky cocktail.

When to drink it: 
With its Hollywood history and elegant appeal, this is a refreshing drink for a romantic summertime date night.

Ingredients:
Bourbon 4.5cl
Fresh grapefruit juice 3 cl
Honey syrup 1.5cl
Grapefruit zest

How to make it: 

1. Add your honey syrup and fresh grapefruit juice to a mixing tin.
2. Introduce the bourbon and ice.
3. Shake it well and strain the chilled drink into a cocktail glass.
4. Garnish with some grapefruit zest.

4. Whiskey Smash

Origin: 
Dating from the 1860’s, the first version of the Whiskey Smash was probably invented by the father of American Mixology, Jerry Thomas, the first person to publish a cocktail book with recipes. A more modern version – and the drink we know and love today – was created by Dale “King of Cocktails” DeGroff in the Rainbow Room, New York.

Taste: 
Minty, citrus, and refreshing; if you like mojitos, you’ll love the Whiskey Smash.

When to drink it: 
Kicking back at a beach bar or hanging with friends on a night out, it’s a quick drink for any social occasion.

Ingredients:
Bourbon 6cl
A handful of fresh mint leaves
Half a lemon cut into wedges
Simple syrup 1 tablespoon
Ice

How to make it: 

1. Muddle the lemons in a mixing glass along with the syrup and add some mint leaves afterwards.
2. Next add the bourbon and ice.
3. Shake it up!
4. Strain it into the glass to get rid of the lemon pips and mint leaves.
5. Serve with a garnish of mint leaves over crushed ice, in a tumbler.
6. Pop in a straw and enjoy.

5. Whiskey Sour

Origin: 
Originally drunk by British sailors, the Whiskey Sour has travelled all over the world and been seen in different forms – including brandy sours. One of the first mentions of this popular cocktail goes back to 1872, when a Peruvian newspaper article credited the invention of the drink to a sailor named Elliot Staub.

Taste: 
As you might imagine, it’s more citrus than sweet, with zesty lemon and orange highlights.

When to drink it: 
This is a classic cocktail and suitable for any occasion.

Ingredients:
Bourbon 6cl
1 pasteurized egg white
Fresh lemon juice 3cl
Syrup 1.5cl
Maraschino cherry
Orange zest
Angostura bitters

How to make it:

1. Add all ingredients to a mixing tin, without ice.
2. Shake well to aerate. The acidity in the lemon juice will help emulsify the egg white, giving it a thick and creamy foam.
3. Fill the shaker with ice and shake for about 15 seconds.
4. Add a couple of dashes of Angostura bitters
5. Garnish with a maraschino cherry and serve.

Variations:
If you’re feeling more sophisticated, you could try making a New York Sour, which has a layer of red wine on top. To do this, once you have finished your traditional whiskey sour, slowly pour about 1.5-2 cl of fruity red wine over the underside of a tablespoon and layer it on top.

Or, if you prefer something simpler, the whiskey sour can also be made without egg white.

If you enjoyed this article and want to read the next chapter in our whisky series then click here.